Black Bean Soup with Cumin and Jalapeño Reviews

Jennifer Smith of Tyler, Texas, writes: "Now that I'm a stay-at-home mom, I cook more than I used to. My husband and I have discovered that dining out with a 16-month-old is messy at best, so we tend to eat in. Even then, cooking is a challenge, since my daughter is always underfoot.

My husband and I like simple comfort foods, so I don't have to spend too much time preparing elaborate meals. I just keep plenty of garlic and herbs on hand to spice up whatever I'm making. My must-have pantry staple is flavored petite diced tomatoes. They're great in chili and my black bean soup."

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Reviews

users rating4/4

This is a decent black bean soup but, it's not all the reviews would have you believe. I made the soup as described and found that it was pretty ordinary. On a side note, unless you eat a lot of beans, it's a good idea to drain and rinse the canned bean and replace the lost liquid with some broth - this will minimize gastro issues.

This is one of my favorite soups but I change the recipe slightly. I use chipolte tomatoes and skip the jalapeño. It gives the soup a wonderful smokey flavor and a great spice. And as others have suggested, I top the soup with avocado, lime, cilantro and greek yogurt.

Really wanted to like this, but it was not the dark, rich, thick black bean soup I was looking for. Definitely do not use this recipe if you are looking for a Cuban style black bean soup. This was more of an orange-brown, tangy, tomato bean soup. I followed the recipe exactly. Giving it 3 stars because it was edible with the addition of sour cream, fresh cilantro, and cheese, and most previous reviewers seem to have liked the more tomato-y style.